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Prep time
20 minutes
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Serves
4
Author Notes
This panna cotta is simple to make, perfectly creamy and so delicious it will blow your mind. Lightly sweetened and set with just enough gelatin to hold it together. We finish it off with a dollop of whipped mascarpone and sprinkles chopped chocolate. —Anna Chwistek | Serving Dumplings
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Ingredients
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250 milliliters
(1 cup) whole milk
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200 milliliters
(3/4 cup) heavy cream
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100 grams
(3.5 oz) dark chocolate 70%, chopped
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100 grams
(3.5 oz) smooth peanut butter
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50 grams
(1.7 oz) sugar
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1 tablespoon
strong espresso
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1 teaspoon
vanilla extract
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1
gelatine sheet
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200 milliliters
(3/4 cup) heavy cream 35%
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100 grams
(3.5 oz) mascarpone
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2
heaped tbsp icing sugar
Directions
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Soak the gelatine sheet in a bowl cold water for 5 to 10 minutes.
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Add the milk, cream, peanut butter, chocolate, vanilla, espresso and sugar into a saucepan. Warm over medium-low heat, without bringing it to a boil, stirring frequently for around 3 minutes until chocolate is dissolved. Remove from heat.
Squeeze all water out of gelatine and add to the mixture, stir until gelatin has dissolved.
Pour the mixture into small bowls or cups. Transfer to the fridge, leave to set for 2-3 hours or overnight.
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Before serving, add cream, mascarpone and sugar to a bowl. Blend on low speed until light and fluffy.
Serve the panna cotta with a dollop of whipped mascarpone. Decorate with chocolate or toasted peanuts, or both. Enjoy!
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